Small Strawberry and Curd Cream Cake

Put spoon biscuits in a freezer bag and "run over" them with the rolling pin, i.e. finely crumble them 😉 Melt butter in a saucepan. Mix well with the cookie crumbs. Spread on the bottom of a small springform pan (approx. 20 cm diameter) covered with baking paper and press down a little. Chill for about 30 minutes.

Wash, clean and halve the strawberries. Sift icing sugar over it.

Squeeze the lemon. Mix the quark with the sugar and lemon juice. Soak gelatin in cold water.

Spread some of the quark cream on the floor. Place the strawberry halves on the edge of the cake with the cut surface facing outwards. Spread the other strawberries on the floor.

Squeeze out the gelatine well and dissolve it. Mix with two tablespoons of quark mixture. Then stir in the rest of the quark. Whip the cream with the cream stabilizer and vanilla sugar until stiff. When the curd mixture begins to gel, fold in the cream.

Put the cream on the cake and smooth it out. Chill the cake for three hours (or overnight).

Carefully remove the cake from the mold. Remove baking paper and place on a cake plate. Garnish the cake with strawberries and chopped pistachios (or as the mood takes you). Chill until ready to eat.